The Tan Tans met and fell in love in 2001, got married on 13 June 2008, lived in Owase, Japan for a year and are now back in Singapore. They share a common passion and obsession for food and cooking. This blog is about their experiences in Japan, their food adventures and other things that matter.

Thursday, December 25, 2008

The Tan Tans' Curry Puffs

While normal curry puffs call for all purpose flour to be used in the making of the crust, unless you're in a really big town, you can hardly find this in the local supermarkets in the inaka of Japan.

The only flour we could find was wheat flour, and Japan has it in 2 types.

強力小麦粉 (Strong flour), normally used for breadsand

薄力小麦粉 (weak flour), normally used for cookies, tempura and cake.

After a few experiments, we decided to use a combination of both to give our curry puffs a crispy yet fluffy texture.

In terms of the filling, the seasoning is key and we used our own curry powder from Singapore.

However, if you are in Japan, you can also use the Indian curry powder found here. Note though, that the curry powder here is usually a lot sweeter and so if you're using it, remember to 1) cut down or leave the sugar out totally from the recipe and 2)add more chili powder.